Cold Brew
The first evidence of true cold-brewed coffee, made with cold water, comes from Japan. Kyoto-style coffee, named for its popularity in Kyoto, Japan, is the earliest record of cold-brew coffee. It's clear that the Japanese were brewing coffee this way in the 1600s, although the record prior to that is unclear.
Result
A clean, crisp and refreshing drink with a natural sweetness
Good for
Summer parties or as the base for a cocktail
How to make it.
Grind your coffee to a coarse, cafetière-esque grind. Maybe even a little coarser.
Place the coffee in the muslin cloth and tie the top with kitchen string to make a large ‘coffee bag’.
Put the bag into the water. Give it a little kneed and shake to make sure all of the coffee is saturated.
Give it some time and patience. It needs to brew at room temperature for 10 to 16 hours. Works well overnight.
Wake up. Rush down the stairs. Remove the bag and give it a squeeze.
Bottle the coffee. Let it chill in the fridge.
Serve neat or over ice and enjoy.
What you'll need.
1L of fresh water
Kitchen string
120g of coffee
Measuring scales (optional)
Muslin bag